Vegan onion rolls

Ingredients for 1 servings:

• 250 ml soy milk (soy drink)
• ½ cube of fresh yeast
• 500 g flour
• 1 pinch of salt
• 3 tbsp olive oil
• 3 spring onions
• 2 tbsp olive oil for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes

approx. 12 rolls

Heat the soy drink (I prefer Alpro) in the microwave. Crumble in the fresh yeast and let it stand, stirring occasionally. Mix the flour and salt. Add the soy drink with the dissolved yeast and 3 tablespoons of olive oil and knead everything into a dough using a mixer and dough hook. If the dough is too crumbly, add a little more soy drink and knead well. Cover the finished dough with a tea towel and place it in a warm place (e.g., on the radiator) and let it rise for about 30 minutes. Meanwhile, wash and finely chop the spring onions, then fry them in 2 tablespoons of oil until translucent. When the dough has visibly increased in size, add the cooled, fried onions and knead well again with the mixer. The dough should now rise in a warm place for another 15 minutes. Then, with floured hands, form it into twelve roughly equal-sized rolls and place them on a floured baking sheet. Cover the rolls with a towel and let them rise for another 10-15 minutes. Preheat the oven to 200°C (top/bottom heat). Bake the rolls for about 15-20 minutes after the final rise. The rolls taste best with tomato and garlic butter.